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    Home » Recipes

    Pumpkin Curry with Chicken

    Published: Jul 3, 2020 · Modified: May 13, 2022 by Jamie · This post may contain affiliate links · 1 Comment

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    I've never had a Pumpkin Curry, but I imagine it tastes like this one! Eating out is a challenge with my dietary restrictions, so this recipe (like most of them), is a Thai-inspired American fusion that's so easy to make and bursting with flavor! The simplicity of the recipe, easy-to-find ingredients, and general tastiness will make it one you'll make over and over!

    A serving bowl of Pumpkin Curry garnished with sliced green onions and ready to eat!

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    Here are a few tips for this quick week-night Pumpkin Curry recipe:

    Get all the ingredients ready first!

    I often like to prep as I go, but this recipe moves quickly once you start. I like to prep with an audiobook and then blast music while dance-cooking.

    Add the spices and shelf-stable items to your pantry.

    This recipe is so easy to whip up in a pinch, and while I chose this vegetable combination carefully, it tastes nice with a variety of others. With the spices, coconut milk, and pumpkin on hand, you can whip this beauty up with little planning.

    Chopsticks pulling a red bell pepper slice out of a bowl of pumpkin curry.

    Pumpkin Curry Recipe

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    Pumpkin Curry with Chicken

    Overhead view of pumpkin curry in a serving bowl, garnished with chopped green onions.
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    ★★★★★

    5 from 1 reviews

    A Thai-inspired American fusion that's so easy to make and bursting with flavor! The simplicity of this Pumpkin Curry recipe, easy-to-find ingredients, and general tastiness will make it one you'll make over and over!

    • Author: Jamie
    • Prep Time: 10
    • Cook Time: 15
    • Total Time: 25 minutes
    • Yield: 5 servings 1x
    • Category: Dinner
    • Method: Stove
    • Cuisine: Thai-inspired, American Fusion
    • Diet: Gluten Free

    Ingredients

    Scale

    1 tablespoon coconut oil

    2 handfuls green beans, trimmed and cut into 1 inch pieces

    1 large red bell pepper, sliced thinly and halved

    1 pound chicken, cut into bite-size pieces

    2 tablespoons dehydrated garlic

    2 tablespoons dehydrated ginger

    2 ½ tablespoons red curry paste

    1 16 oz can pumpkin

    1 16 oz can full fat coconut milk

    1 bunch green onions, green stalks cut into 1 cm pieces

    5 servings cooked basmati rice

    Garnish with lime wedges and add lime juice to taste

    Instructions

    1. Add coconut oil to a pan on medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in oil. Sautee, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
    2. Add chicken. Cook for approximately three minutes, turning pieces on occasion.
    3. Add ginger and garlic. Stir constantly for 2 to 3 minutes until garlic begins to brown.
    4. Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
    5. Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!

    Notes

    Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

    Keywords: Pumpkin Curry, Thai Curry

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

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    Side view of two serving bowls filled with white rice and pumpkin curry.

    Photos of the cooking process

    Since this recipe moves fast, you'll want to get your ingredients together and prepared ahead of time.

    All the ingredients needed to make this recipe: chicken, green beans, red bell pepper, garlic, ginger, coconut milk, pumpkin puree, chicken, and green onions.

    Sautee the bell pepper and green beans for approximately 5 minutes.

    Green beans and bell pepper in a skillet.

    Add chicken and cook for approximately 3 minutes, or until outsides are cooked. Then add garlic and ginger, stirring constantly for 2-3 minutes.

    Red curry paste, spices, and chicken added to the pumpkin curry pan.

    Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.

    Coconut milk and pumpkin added to the pumpkin curry skillet.

    Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!

    A close up of smooth pumpkin curry sauce.

    Need to add these gluten-free ingredients to your pantry?

    Check out our Shop with gluten-free and Celiac-friendly ingredients I use everyday!

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    With love and gratitude,

    ❤︎ Jamie

    Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:

    Chopsticks grabbing a bite of pumpkin curry with the words "Pumpkin Curry" overlay.

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    Comments

    1. MJ

      December 17, 2022 at 4:10 pm

      I love savory pumpkin recipes and this was a hit with me and my roommates! We'll probably make this all year around, even when it's not pumpkin season. Thank you for this creative and easy recipe!

      ★★★★★

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